- 1 tablespoon sesame oil
- 2 garlic cloves, chopped
- 1 (10 ounce) bags packaged coleslaw mix
- 1 (8 ounce) bags carrots, shredded
- 4 scallions, sliced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 10 flour tortillas, 6-inch
- 3 cups cooked chicken, shredded
- In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
- Stir in the hoisin and soy sauce and cook for 2 minutes. Add chicken; stir to combine with vegetables and heat through.
- To serve, heat tortillas according to package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.
- 3 (14 1/2 ounce) cans chicken broth
- 1 small onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 1/4 cup chopped sweet red pepper
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup flour
- 1/3 cup cold water
- 1 (8 ounce) packages cream cheese, cubed and softened
- 2 cups shredded cheddar cheese
- 1 (12 ounce) cans beer (optional)
- In slow cooker, combine the first eight ingredients.
- Cover and cook on low for 7-8 hours.
- Combine flour and water until smooth; stir into soup.
- Cover and cook on high 30 minutes longer or until soup is thickened.
- Stir in cream cheese and cheddar cheese until blended.
- Stir in beer if desired.
- Cover and cook on low until heated through.
- Serve with desired toppings such as croutons, popcorn, cooked crumbled bacon, sliced green onions.
- 1 (10 ounce) packages frozen chopped spinach, thawed
- 4 tablespoons butter, divided
- 1 cup sliced fresh mushrooms
- 4 ounces gruyere cheese, grated
- 1 (17 1/2 ounce) packages frozen puff pastry sheets, thawed
- Preheat oven to 350 degrees F.
- Drain spinach well, pressing between layers of paper towels to remove excess moisture.
- Melt 2 tablespoons butter in a skillet over medium heat.
- Add mushrooms and cook, for 5 minutes.
- Stir together spinach, mushrooms and cheese; set aside.
- Roll 1 pastry sheet into a 13 by 11-inch rectangle.
- Melt remaining 2 tablespoons butter.
- Brush 1/2 melted butter over pastry.
- Spread 1/2 spinach mixture over butter.
- Roll-up, jellyroll fashion, starting with the long side.
- Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.)
- Cut rolls into 1/4-inch thick slices.
- Place on lightly greased baking sheets.
- Bake for 15 to 20 minutes, or until golden brown.
- 2 eggs, lightly beaten
- 1/3 cup ketchup
- 1/3 cup minced fresh parsley
- 2 tablespoons soy sauce
- 2 tablespoons dried onion flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 cup crushed saltine crackers
- 2 lbs lean ground beef
- 1 (16 ounce) cans jellied cranberry sauce
- 1 cup chili sauce
- 1/4 cup picante sauce
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- MEATBALLS: Combine first 7 ingredients in a bowl.
- Add crackers and mix; crumble beef over mixture and combine well.
- Shape into 1 1/2 inch balls and brown in a lightly oiled skillet over medium heat.
- Transfer to a greased 9 x 13 inch oven proof dish.
- SAUCE: Combine ingredients in a saucepan.
- Cook and stir until cranberry sauce is melted& mixture is heated through.
- Pour over meatballs.
- Cover and bake in preheated 350°F oven for 30- 35 minutes or until meat is no longer pink inside.
- Serve as an appetizer or over noodles/rice.
- 1 tablespoon unsalted butter
- 1 small onion, sliced thin
- 1 tablespoon brown sugar
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, cold
- 2/3 tablespoon chives, chopped
- 1 cup sourdough starter, unfed
- Combine butter, onion and sugar in pan over medum-low heat.
- Cook onion, covered for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized.
- Transfer onions to a bowl to cool to room termperature, then refrigerate until well chilled at least 3 hours.
- Preheat oven to 425°F.
- Grease or line baking sheet with parchment.
- Combine flour, baking powder and salt.
- Work butter into flour until mixture is unevenly crumbly.
- Toss in chives and caramelized onions.
- Cut in starter until dough becomes cohesive.
- Trun dough out onto a lightly floured surface and use a bench knife or bowl scraper to fold over on itself five or six times, until it comes together.
- Pat into a 1" thick disk.
- Use a sharp 2 1/2" biscuit cutter to cut rounds.
- Pat the scraps together and cut additional biscuits.
- Bake biscuits for 15-18 minutes until they're just turning golden.
- Remove from oven and serve warm.
- TIP: Brush biscuits with butter before baking if desired for extra color and flavor. You can brush them again once they come out of the oven for over the top richness.+.
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